Easy Chicken Piccata - cooking recipe

Ingredients

2 large skinless, boneless chicken breasts
1 cup all-purpose flour
1/2 stick butter
salt and ground black pepper to taste
1/2 cup white wine
3 lemons, juiced
2 tablespoons drained capers
2 tablespoons chopped fresh parsley

Preparation

Slice chicken breasts horizontally to yield 4 pieces. Place breasts between 2 sheets of plastic wrap and pound to 1/4-inch thin. Place flour on a plate and dredge each breast on both sides in flour.
Melt butter in a large skillet over medium heat. Put chicken into the skillet and season tops with salt and pepper. Turn when nicely browned, about 4 minutes, and season again. Cook second side until browned, about 4 minutes. Transfer breasts to a plate, reserving skillet drippings.
Add wine and lemon juice to the skillet, stirring to scrape up any browned bits. Simmer to reduce and thicken sauce, about 5 minutes more. Add capers and pour sauce over chicken breasts on the plate. Sprinkle with parsley.